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Before you jump to Louisiana Chicken and Andouille Sausage Gumbo recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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Using your best judgment is just another one of many ways that you are able to make healthy decisions out of a lunch menu. This can be best achieved by examining meal pictures on a single menu. It is also advised that you avoid foods teeming with broccoli, cheese and sour cream. If your selection includes these fattening condiments, make sure you ask for a reduced amount.
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We hope you got insight from reading it, now let’s go back to louisiana chicken and andouille sausage gumbo recipe. To make louisiana chicken and andouille sausage gumbo you need 27 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Louisiana Chicken and Andouille Sausage Gumbo:
- You need To Prepare Chicken
- Provide 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Take 6 quart water
- You need 4 bay leaves
- You need 1 chicken boullion cube
- Take 3 whole garlic cloves
- Prepare 1/2 tsp salt & pepper
- You need 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Take 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- You need Gumbo
- Get 1 shredded chicken
- Provide 1 lb andouille sausage, sliced
- You need 1 1/2 onions, chopped
- Provide 1 green bell pepper, chopped
- Provide 3 celery stalks, chopped
- Use 3 garlic cloves, minced
- You need 3 bay leaves
- Take 1 tbsp cajun seasoning
- Prepare 2 chicken boullion cubes
- Use 3 tbsp fresh parsley, chopped
- Take Roux
- Prepare 1 1/4 cup canola oil
- You need 1 1/2 cup all purpose flour
- You need 1 1/2 tsp cajun seasoning
- Provide Sides
- Get 1 hot cooked rice
- You need 1 gumbo file
Steps to make Louisiana Chicken and Andouille Sausage Gumbo:
- Bring chicken, water, seasonings and veggies to boil in a large stock pot.
- Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone.
- Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside.
- Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil.
- Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
- In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
- Gradually add in flour whisking constantly.
- Note A good roux takes about 30 minutes to make so be prepared to be whisking for a while lol My cajun buddies will tell ya, its done when its 2 beers in! lmao
- Keep stirring until your roux is a dark carmel brown in color. I've added step pics for start, middle and end results for a reference.
- Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
- Serve over hot cooked rice with gumbo file if desired.
Serve the gumbo in shallow bowls over hot white rice. In a small cast-iron pan over medium heat, melt butter. Add flour, and whisk vigorously until combined. I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe.
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